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Re: What's on the menu this evening?

What do you use to cut London broil paper thin? A chef's knife or a deli slicer?

How do you grow lettuce in yer garden? They don't have seeds, so how do you grow them? And how do you know when they're ready to be picked?

Actually, I have an old sabre-style slicing knife. It's about 10 inches long and a half-inch wide. My Dad received it as a gift about 40 years ago. Four or five draws down a sharpening stick every ten slices and it delivers.

As for the lettuce, yes it does start out as seeds. We don't find seeds in the lettuce we buy in market because the plant has been picked before it goes to seed.

If you want to try your hand at it, you have to purchase the seeds from a local germinator or distributor. In the Northeast, it can be a challenge to grow lettuce because of the late freezes we get from time to time. I was lucky this year that one of my neighbors in PA offered a plot in his greenhouse for me to try my hand at this type of gardening and provided the seed to me.

Generally, you can get a sense of when to pick the head when you see the head get full with a lush set of leaves, usually four to five layers deep in the head.

As for tonight, I let someone else cook. Went to Olde Queens Tavern in New Brunswick, NJ with several friends from one of the other boards I frequent and chowed down on a Blitzburger. Washed it down with a fine Guinness and topped of the meal with a double of Tullamore Dew.

Re: What's on the menu this evening?

I believe we are having lobster.

Normally we'd have lobster for Father's Day, but my parents are away and the bf was in Laconia, NH all weekend for Bike Week. So this is our late pseudo-Fathers Day dinner since lobster is still on sale @ Shop Rite (even tho it was not advertised in our circular).

Re: What's on the menu this evening?

Originally Posted by Octoberbaby

I bought a 5 lb. whole copper river salmon at Costco yesterday so I was trying to decide whether I should filet it or slice it into steaks. I finally decided to cook it whole on the charcoal grill. I got some recipes online and it came out great. This is the first time a did a whole fish on the grill. I stuffed it with onions, fennel fronds, sliced lemons, fresh rosemary, and salt and pepper. I rubbed olive oil on the outside and inside and grilled for 15 minutes on each side. Perfection!

My kid picked up a Copper River Salmon from Costco and made it on the grill yesterday and it was really really good. (I think he used dill, olive oil, lemon, cilantro and salt&pepper on it)

Success is getting what you want. Happiness is wanting what you get. ~ Dale Carnegie

Re: What's on the menu this evening?

When you'ze salmon grillers make yer fish, do you put it on there whole? Or slice it in half? Do you'ze have one of those "fish containers" to insure that it doesn't fall apart?

Now then, gas or charcoal?

I buy salmon filets and my husband grills them on the gas grill. No fancy rack or anything, just puts it on the grill and cooks it. The filets are pretty sturdy and as long as you don't overcook it, it shouldn't fall apart.

Re: What's on the menu this evening?

Originally Posted by Trish

I buy salmon filets and my husband grills them on the gas grill. No fancy rack or anything, just puts it on the grill and cooks it. The filets are pretty sturdy and as long as you don't overcook it, it shouldn't fall apart.

Oh, OK. Geez, I wonder if they'll stand up just fine in a toaster oven.

Re: What's on the menu this evening?

When you'ze salmon grillers make yer fish, do you put it on there whole? Or slice it in half? Do you'ze have one of those "fish containers" to insure that it doesn't fall apart?

Now then, gas or charcoal?

gas grill, stainless steel rack I put on top the grill grates, salmon fillet (skin on one side). Cook it for about 5-6 minutes on one side and flip it over for another 5 minutes or so (I have a Weber grill with three tube burners running lengthwise on the grill and I cook it using the indirect method - the two outside burners are left on and the center burner is turned off and the fish is placed in the center).

One thing I do try to do is to use only wild caught Salmon. I will not buy farm raised Salmon after reading research about the contaminants in farm raised version.

Success is getting what you want. Happiness is wanting what you get. ~ Dale Carnegie

Re: What's on the menu this evening?

Oh Brad, this made me think of you. I've been sort of obsessed with Eric Ripert lately (he does a show on PBS and is the chef/co-owner of Le Bernardin in NYC); he has a whole "toaster oven cooking" kind of series. There is one salmon recipe that looks really good here.

Re: What's on the menu this evening?

Originally Posted by fredgmuggs

gas grill, stainless steel rack I put on top the grill grates, salmon fillet (skin on one side). Cook it for about 5-6 minutes on one side and flip it over for another 5 minutes or so (I have a Weber grill with three tube burners running lengthwise on the grill and I cook it using the indirect method - the two outside burners are left on and the center burner is turned off and the fish is placed in the center).

One thing I do try to do is to use only wild caught Salmon. I will not buy farm raised Salmon after reading research about the contaminants in farm raised version.

So the fish is left heated, but not directly above the fire? I was wondering how those things were grilled. Considering that people use electric steamers when they cook them, I figured that's interesting to know.

What's the purpose of farm-raised if there are contaminants? Same with catfish, which are the bottom-feeders of the ocean.

Re: What's on the menu this evening?

Originally Posted by xenadanielle

Oh Brad, this made me think of you. I've been sort of obsessed with Eric Ripert lately (he does a show on PBS and is the chef/co-owner of Le Bernardin in NYC); he has a whole "toaster oven cooking" kind of series. There is one salmon recipe that looks really good here.

Re: What's on the menu this evening?

Originally Posted by xenadanielle

Oh Brad, this made me think of you. I've been sort of obsessed with Eric Ripert lately (he does a show on PBS and is the chef/co-owner of Le Bernardin in NYC); he has a whole "toaster oven cooking" kind of series. There is one salmon recipe that looks really good here.

Danielle, I saw the vid of the mustard crusted salmon. I've never used mustard for anything other than a sammich. Sorry, not a chef.

I may try a salmon steak, but my salmon is usually limited to a bagel & lox all the way. If I take it home (in the 4 oz packets), it'll sit there too long.

I WAS JUST TRYING TO BE HELPFUL.

Originally Posted by 4bronxbombers

Now you've done it.

Obviously Brad did not care for my suggestions!

I love that this big famous fancy-schmancy chef like Eric Ripert can show people how to make very sophisticated yet relatively simple cuisine in a toaster oven. I guess I am the only person who would appreciate that!!! BRADDDDDDD.

Re: What's on the menu this evening?

Originally Posted by xenadanielle

I love that this big famous fancy-schmancy chef like Eric Ripert can show people how to make very sophisticated yet relatively simple cuisine in a toaster oven. I guess I am the only person who would appreciate that!!! BRADDDDDDD.

No, you are not.
I do a lot of cooking in my toaster oven, because why turn on the big oven when the little one does just about everything as well?

I've made chicken, fish, meatloaf, etc. in there.... but I've never done any dessert thing, plus some of the appetizers (figs, for exam[le) look like I'd try them.